This time of year gives me the heebie jeebies.
Or at least it used to until I moved to my island paradise (thank you Caribbean winters!).
Don’t hate me for that though, I’ve done my time.
Yep, I’ve suffered through enough Irish and Scottish winters to know that seasonal affective disorder is a real thing, dammit!
And when I lived in those inhospitable climes, I would routinely pack on my ‘winter weight’ due to craving carbs like a drug-addled meth-head.
Even though I enjoy temperate and sun-drenched winters these days, that old carb craving hasn’t fully diminished.
I still find myself gravitating towards dishes like this one – good old root vegetables, mashed up and piled high with butter on top.
Suggested variations on this ridiculously simple side include adding bacon bits (for those days when only salty pig meat will do), swopping out the cheddar for a more adventurous cheese (I’m all about the free love when it comes to cheese – I’ll take any type, any time – but sadly hubs feels differently) or making it extra creamy with more butter and a tbsp of heavy cream.
Whatever you decide, do it quickly. Winter will be over before you know it and then it’s back to lettuce leaves and fruit salads.
Cheesy Rutabaga Mash (serves 2)
- 2 small rutabaga, peeled and diced
- 2 tbsps butter
- 2 green/spring onions, finely chopped
- 1 clove garlic, minced
- 1 cup grated cheddar cheese
- Add the rutabaga to a large pot, cover with water and a pinch of sea salt then bring to a boil. Let boil for 15-20 minutes until tender.
- Drain and add the butter, garlic and cheese. Mash vigorously – or not, depending on how lumpy you like your mash.
- Stir in the onion then chow down.
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